Garden Kitchen Menu, Saturday 10/24/2015
Taster
3 Gourmet Cheeses, Heirloom Melon, Dry Salami, Prosciutto, Black Grapes, Pickled Green Beans, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazon Grenache Rose
Fried Calamari with Arrabbiata Dip Sauce 9
Crunchy Salad
Red Leaf Lettuce, Feta Crumbles, Kalamata Olive, Stupice Tomato, English Cucumber, White Carrot, D’Avignon Radish, Pickled Red Onion, Greek Vinaigrette (VO) 12
Baby Romaine Caesar, House Croutons, Pecorino Romano, Caesar Dressing (VO) 10
Warm the Soul Soup
Local Lobster Bisque 14
Entree
Seared Ponzu Ahi, Pickled Ginger, Carrot Ginger Puree, Garlic Sauteed Squash 22
Suggested Wine: South Coast “Wild Horse Peak” Syrah ‘11
Balsamic Flat Iron Steak with Chive Butter, Cauliflower & Potato Mash, Blistered Brussel Sprouts with Crispy Pork Belly 26
Suggested Wine: Mesa Grande Corazon Cabernet Franc ‘12
Cherry Soaked & Pan Seared Maple Farms Duck, Israeli Couscous with Sauteed Spinach & Cherry Reduction (VO) 22
Suggested Wine: Mesa Grande Corazon Grenache Rose ‘12
Black Eyed Pea Curry Stew, Coconut Milk, Basmati Rice, Early Girl Tomato & Carrot (V) 18
Suggested Beer: Ballast Point Grunion Pale
Sweet Tooth
Dark Chocolate Raspberry Ice Cream, Fresh Raspberries & Mocha Whipped Cream 7
Mango & Coconut Cashew Cheesecake (V) 8
Butter Pound Cake & Butterscotch Pecan Ice Cream 9
English Sticky Toffee Cake, Toffee Sauce 7
